Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
n the hazelnut meal, melted chocolate and hazelnuts.
Cut one
uart baking dish.
Stir chocolate, butter and milk in small
and salt.
Process the chocolate and pistachios in a food
Combine pear vodka, chocolate liqueur and cream in a shaker filled with ice cubes, and shake until very cold.
Strain into a chilled cocktail glass.
Garnish with a chocolate curl.
32x8 inch rectangle. Scatter pear over dough then roll up
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
ith pear slices; sprinkle evenly with the pecans and chopped chocolate.
Preheat oven to 180 degrees celcius.
Grease and flour loaf tin.
Put flour, baking powder, sugar, salt, butter and eggs in food processor.
Blend until just combined. (Do not over blend).
Transfer to mixing bowl. Stir in chocolate, pear, pistachios and orange zest.
Pour mixture into loaf tin.
Bake 60 minutes or until skewer inserted coes out clean.
Allow to cool for a few minutes then turn onto cake rack to cool.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
old in the pears and chocolate chips.
Spread the batter
e.g. I made my pear filling ahead of time, so
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd add to bowl. Add chocolate chips and mix gently to
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Cream butter and both sugars in a big bowl for about 5 minutes. Beat in each egg separately.
In a nother bowl combine flour, baking powder and cocoa powder.
Stir the dry ingredients into the wet carefully.
Fold in pears and chocolate chips. The dough will be very cake like.
Fill into prepared muffin tins and bake in the preheated oven at 190A\u00b0C/375A\u00b0F for about 20-30 minutes.